Apple and Blackberry Oat Crumble

Ingredients

For the filling:

7 Braeburn apples, chopped

4 tsp table-top sweetener

1tsp cinnamon

100g blackberries

50ml water

 For the crumble:

60g porridge oats

120g plain wholemeal flour

40g muscovado brown sugar

2tsp table-top sweetener

1tsp cinnamon

75g low fat spread 

 

Preparation time: 20 minutes
Cooking time: 25 minutes

Serves: 8

Nutrition: Per serving
Energy
230 Kcal
Fat
5.1g
Saturates
1.1g
Sugars
23g
Salt
0.12g

A warming winter favourite which adds to your five a day.  

Ingredients

For the filling:

7 Braeburn apples, chopped

4 tsp table-top sweetener

1tsp cinnamon

100g blackberries

50ml water

 For the crumble:

60g porridge oats

120g plain wholemeal flour

40g muscovado brown sugar

2tsp table-top sweetener

1tsp cinnamon

75g low fat spread 

Method

  1. Preheat the oven to 200°C/180°C fan. 
  2. Peel the apples and chop them into 2cm chunks. Sprinkle 4 teaspoons of sweetener and 1 teaspoon of cinnamon, then cover and stew in 50ml water on a medium heat until the apples soften. Check and stir every few minutes.  Once they become soft enough to crush easily with a spoon, turn the heat off and leave to cool. 
  3. Whilst the apples are being stewed, prepare the crumble. Combine the porridge oats and plain flour together in a large bowl. Add the sweetener, cinnamon and muscovado brown sugar and mix thoroughly using a spoon.  Using your fingertips, add the spread and knead the with the flour and oat mixture to form a crumbly, moist texture until it resembles breadcrumbs.
  4. Pour the stewed apples into an ovenproof dish and sprinkle the crumble topping over it, then bake for 25 minutes until golden and biscuit-like on top.  If preferred, dust with a pinch of icing sugar and drizzle a tablespoon of low-fat custard to serve. 

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